Lost in Self Isolation {#CovidEats Recipe Edition}: Green Farro Bowl & Ginger Scallion Ramen Noodles with Flank Steak

Like many other people out there in self-isolation, I have definitely let the inner chef come out during these past few weeks. I can confidently say that I am honing in on my cooking skills and it turns out, I’m not that bad.

Here are two recipes that have really stood out to me in the last few weeks. When I posted some photos on social media, a few of you asked about these so I thought I would share. Enjoy!

All recipes include links to original recipes as well as associated credits. All photos are from my own creations.

Green Farro Bowl

I saw this recipe in the recent LCBO Food & Drink magazine and knew I had to try it. It seemed simple, healthy and appetizing.

Tip: I made my own roasted chickpeas and hummus, because I had a little more time on my hand (ahem, self-distancing). It’s super easy and I find baked chickpeas taste way better when they are freshly baked!

The farro grain was something I never had before this recipe and boy, I’m so glad I discovered it. It has a delicious nutty taste and the perfect texture. It has become a staple in my kitchen cupboards.

Recipe c/o Eshun Mott at LCBO Food & Drink Guide.

INGREDIENTS
1 ⅓ cups (330 mL) cooked Farro (recipe below)
2 tbsp (30 mL) Zesty Lemon Vinaigrette (recipe below)
1 recipe Garlicky Greens (recipe below)
1 avocado, halved
2 Best Hard-Boiled Eggs (recipe below)
¼ cup (60 mL) hummus
1 cup (250 mL) shredded Juicy Poached Chicken, optional (recipe below)
Salt and pepper
2 tbsp (30 mL) cilantro leaves
2 tbsp (30 mL) salted roasted chickpeas

Toss farro with vinaigrette and divide between 2 plates. Add cooked greens, avocado, peeled halved eggs, a spoonful of hummus, chicken, if using, and season with salt and pepper. Sprinkle with cilantro and add baked chickpeas just before serving.

FARRO
1 cup (250 mL) farro
3 cups (750 mL) water
Toast farro in a dry skillet over medium heat for 5 minutes or until it begins to pop and take on colour. Pour into a bowl and let cool slightly.
Put cooled farro into a medium pot with salted water or stock and bring to a Turn heat to medium-low and simmer gently for 25 to 30 minutes or until tender. Drain off any excess liquid and spread out on a plate to cool (this will stop it from cooking further).

ZESTY LEMON VINAIGRETTE
2 tbsp (30 mL) white wine vinegar
2 tbsp (30 mL) strained fresh lemon juice 1 tsp (5 mL) grated lemon rind
1 tsp (5 mL) honey
¼ cup (60 mL) extra virgin olive oil Salt and freshly ground black pepper
Combine vinegar, lemon juice, rind, honey and olive oil in a small jar and shake to emulsify. Season with salt and pepper to taste.
Makes about ½ cup (125 mL)

GARLICKY GREENS
1 tbsp (15 mL) olive oil
2 garlic cloves, thinly sliced
1/4 tsp (1 mL) chili flakes
5-oz (140-g) box mixed baby cooking greens (such as spinach, kale, chard)
Salt
2 tbsp (30 mL) chopped cilantro
Heat oil in a wok or large frying pan on high heat. Add garlic and chili flakes and saute for 30 seconds or until garlic is golden. Add baby greens to pan and stir-fry for 1 minute or until wilted. Season with salt to taste and remove from heat. Let cool and stir in cilantro.

BEST HARD-BOILED EGGS
2 large eggs
Place eggs in a pot with enough cold water to cover by 1 inch (2.5 cm). Bring to a boil and boil for 9 minutes. Drain and fill pot with very cold water to stop the eggs from cooking further. Peel, cut and season just before serving.

JUICY POACHED CHICKEN
Starting your chicken in cold water with lots of aromatics is the key to making delicious poached chicken.
2 medium bone-in skin-on chicken breasts, about 1 ¼ lbs (565 g)
5 cups (1.25 L) cold water ½ onion, cut into chunks
1 stick celery, cut into chunks
1-inch (2.5-cm) chunk ginger, sliced 2 tsp (10 mL) kosher salt
½ tsp (2 mL) black peppercorns

Combine all the ingredients in an uncovered medium pot (chicken should be covered by liquid). Turn heat to medium and slowly bring liquid to a gentle Turn heat to low and cook very gently (with small bubbles going from top to bottom) for 45 minutes or until chicken is cooked (internal temperature should be 165°F (74°C). Remove from heat.
Transfer chicken to a plate. Let Re- move and discard skin and bones, then shred or slice meat.

Ginger Scallion Ramen Noodles with Flank Steak

I love ginger and sesame, so when I came across this recipe, it was a no-brainer. I knew I had to make it.
The original recipe does not include the steak and is more of a side dish, so I added my own flare by grilling an 8 oz flank steak, then slicing it up and placing on top. The flavours were delicious.

Tip: Start with 3/4 cup of oil first. From a lot of reviews I came across, many people found the dish to be too oily, therefore I used 3/4 cup and I think that was the perfect amount.

Recipe c/o Andy Baraghani from Bon Appétit with the addition of the flank steak by moi.

INGREDIENTS
1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)
4 garlic cloves, finely chopped
1 large bunch of scallions, very thinly sliced (about 2 cups), divided
½ cup grapeseed or other neutral oil
2 tablespoons low-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon freshly ground black pepper
1 teaspoon toasted sesame oil
½ teaspoon sugar
Kosher salt
4 5-ounce packages wavy ramen noodles, preferably fresh
Toasted sesame seeds and chili oil (for serving)
(Optional) 8 oz flank steak with salt and pepper to taste

RECIPE PREPARATION
Stir ginger, garlic, and two-thirds of scallions in a large bowl.

Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.

Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.

Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.

FLANK STEAK
While there are many great flank steak recipes out there, I kept it simple by adding some salt and pepper to each side of the steak as well as a little bit of butter, then grilled each side for about 4 minutes per side. I prefer my steak medium-rare so keep it on longer if you want it well done.